Katie Caldesi’s Tiramisu Three Ways

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Romans treat tiramisu as a staple Roman dessert (though the recipe probably originated in the Treviso in northern Italy) and they even have a chain of shops where they serve a variety of flavours.

Try these three versions for an authentic take on these popular creamy desserts.


Ingredients
For Ginevra’s tiramisu:
• 4 eggs, separated
• 4 tablespoons caster sugar
• 500g mascarpone
• 12 savoiardi or pavesini biscuits
• 300ml cold espresso coffee
• cocoa powder, for dusting

For bannoffee meets tiramisu:
• 250g mascarpone
• 25g icing sugar
• 4 egg whites
• 12 savoiardi biscuits
• 100ml amaretto liqueur
• 100ml water
• 1 x 397g tin carnation caramel or dulce di leche
• 6 small bananas
• 3 amaretti biscuits

For the chocolate orange tiramisu:
• 12 savoiardi or pavesini biscuits
• 100ml grand marnier, rum or brandy or 200ml orange juice and omit the water
• 100ml cold water
• 8 tablespoons orange marmalade
• 50g dark chocolate, to serve
• 250g mascarpone
• 25g icing sugar
• 4 egg whites

Method
For Ginevra’s tiramisu:
1 In a large bowl, beat the egg yolks with the sugar until pale. Whisk in the mascarpone until you have a smooth consistency without any lumps. In a separate bowl, use a hand-held blender to whip up the egg whites until you have firm peaks like snow. Gently fold the whipped egg whites into the mascarpone mixture and set aside.
2 Soak the biscuits one by one in the coffee for a few seconds then hold it vertically over the bowl and gently squeeze out the excess liquid. Break the biscuits in half and put them on a plate.
3 When you have soaked all the biscuits, put half of them into the bottom of 6 glass tumblers. Divide half of the mascarpone mixture between each glass, spooning it over the biscuit layer.
4 Layer over the remaining dunked biscuits followed by a final layer of mascarpone. Keep chilled. Just before serving, dust with a little cocoa powder.

For bannoffee meets tiramisu:
1 Beat the mascarpone and sugar together in a large bowl. Whisk the egg whites in a separate bowl with a hand-held blender until they form stiff peaks.
2 Add a couple of heaped tablespoons of the egg whites to the mascarpone and whisk in to loosen the mixture.
3 Fold in the rest of the egg whites with a spatula until you have a light frothy cream. Set aside.
4 Mix together the Amaretto and water in a bowl. Dip the savoiardi biscuits, one at a time, into the liquid to soak them. Then hold the biscuit vertically for a few seconds to let it drain and gently squeeze; place the biscuit on to a plate and continue soaking the rest of the biscuits.
5 Break all the soaked biscuits in half and then pour over a single layer of them into the bottom of 6 glass tumblers. Beat the caramel with a spoon to loosen it, then pour a 1 cm layer over the biscuits.
6 Slice the bananas and lay a single layer of them on to the caramel. Top with a layer of the mascarpone cream and then repeat the layers until the ingredients are used up. Chill in the fridge for at least an hour or up to overnight.
7 Crumble the Amaretti biscuits on top just before serving

To make the chocolate orange tiramisu:
1 First make the chocolate custard following the method for the recipe in this chapter.
2 To make the mascarpone cream, beat the mascarpone and icing (confectioners’) sugar together in a large bowl. In a separate bowl, whisk the egg whites until they form stiff peaks.
3 Add a couple of heaped tablespoons of the egg whites to the mascarpone and whisk it in to loosen the mixture. Fold in the rest of the egg whites with a large metal spoon until you have a light frothy cream. Set aside.
4 Now assemble the tiramisu. Soak the biscuits one by one in a mixture of your chosen alcohol and water, or the orange juice; after soaking, hold the biscuit vertically and gently squeeze out the excess liquid before placing it on a plate.
5 Break the biscuits into half, then put a single layer of them in the bottom of 6 glass tumblers.
6 Spread some of the marmalade over the biscuits, followed by a layer of chocolate custard and a layer of the mascarpone. Repeat this layering until all the ingredients have been used up, ending with the mascarpone.
7 Put into the fridge to chill for at least 1 hour and up to overnight. Before serving, grate over the chocolate.

Recipe courtesy of Katie Caldesi, extracted from Rome: Centuries in an Italian Kitchen

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